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Blueberry Pie Tarts

Quick and easy blueberry pie tarts
Servings 4
Author Ang Paris


  • 1 box store-bought pie crust
  • 1 egg beaten with 1 tablespoon water
  • 1 cup fresh blueberries
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar


  • Preheat the oven to 375-degrees. Line a baking sheet with parchment paper.
  • In a small bowl, use a fork to gently crush a third of the blueberries just slightly so they begin to release their juices. Toss with the rest of the blueberries, lemon juice and zest and cornstarch.
  • Roll the pie crust out and use the back of the pie press mold to cut the circles out of the dough. You can get 4 circles from the dough, which makes 2 tarts. Repeat with the second pie crust.
  • Place one piece of the dough into the bottom of the mold and press down gently. Fill the well with 1/4 of the blueberry mixture - take care not to overfill!
  • Gently top with the second dough circle. Brush the edges with just a little bit of the beaten egg mixture. Squeeze the mold together to seal, then remove and set on the parchment paper. Repeat until you have 4 pie tarts.
  • Brush the top of each pie with the egg mixture, then bake for 20-24 minutes until the crust is golden and the blueberry mixture is bubbly inside the crust. Remove from the oven and let set for 15-20 minutes before serving.
  • Top with a sprinkle of confectioner's sugar or serve with ice cream, if desired.